Courgette Lasagna | A Lighter, Veggie-Packed Take on a Classic

Introduction: A Delicious Twist on Traditional Lasagna

Courgette lasagna is a wholesome and flavourful alternative to the classic meat-based version. Whether you’re swapping out the pasta sheets for sliced courgette or layering them in with a rich tomato sauce and creamy béchamel, this dish is comforting, packed with vegetables, and ideal for a meat-free meal. Perfect for summer dining, it’s a great way to use up a garden glut and serve something a little lighter that still satisfies.

Why You’ll Love Courgette Lasagna

Lower in Carbs – Especially if replacing pasta with courgette slices
Full of Flavour – Layers of veg, sauce, and cheese in every bite
Great for Meal Prep – Makes excellent leftovers
Perfect for Vegetarians – A hearty, satisfying dish without meat

Ingredients

For the Tomato Sauce:

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 x 400g tins chopped tomatoes
1 tbsp tomato purée
1 tsp dried oregano
Salt, pepper, and a pinch of sugar
Optional: a handful of fresh basil, chopped

For the Courgette Layer:

3 medium courgettes, sliced lengthways into thin strips
1 tbsp olive oil
Salt and pepper

For the White Sauce (Béchamel):

50g butter
50g plain flour
600ml whole milk
Salt, pepper, and a pinch of nutmeg
50g grated cheddar or Parmesan (optional)

For Assembly:

6–9 lasagna sheets (optional, for a layered version with pasta)
100g mozzarella, torn
Extra cheese for the topping

How to Make Courgette Lasagna – Step-by-Step

Step 1: Prepare the Courgettes

Slice courgettes lengthways into thin strips.
Lay on paper towels, sprinkle with salt, and let sit for 10–15 minutes to draw out moisture.
Pat dry.
Lightly brush with olive oil and grill or fry in batches for 1–2 minutes per side, until lightly browned.

Step 2: Make the Tomato Sauce

In a saucepan, heat olive oil and sauté the onion until soft.
Add garlic, cook for 1 minute, then stir in the tomatoes, purée, oregano, salt, pepper, and sugar.
Simmer for 15–20 minutes until thickened. Stir in fresh basil if using.

Step 3: Make the White Sauce

Melt butter in a pan, stir in flour and cook for 1 minute.
Gradually add the milk, whisking continuously until smooth and thickened.
Season with salt, pepper, nutmeg, and stir in cheese if using.

Step 4: Assemble the Lasagna

Preheat the oven to 190°C (170°C fan).
In a baking dish, spoon a layer of tomato sauce on the bottom.
Add a layer of courgette slices (or lasagna sheets if using both).
Add béchamel sauce, then repeat the layers: sauce, courgette, béchamel.
Finish with béchamel and top with mozzarella and extra cheese.

Step 5: Bake

Bake uncovered for 30–35 minutes, or until golden and bubbling.
Let rest for 10 minutes before slicing and serving.

Serving Suggestions

Serve with a fresh rocket salad or steamed green beans
Pair with garlic bread or crusty rolls
Add a side of marinated olives or roasted vegetables for a Mediterranean twist

Tips for Success

Remove as much moisture as possible from courgettes to avoid a watery bake
Use a mandoline slicer for even courgette slices
Make ahead and reheat — the flavours deepen overnight
Add lentils or spinach to the sauce for extra nutrients

Variations

Gluten-Free: Skip pasta and use only courgette slices
Extra Veg: Add roasted peppers, mushrooms, or aubergines
Meaty Version: Mix in cooked lentils or Quorn mince to the tomato sauce
Vegan Option: Use plant-based milk, cheese, and butter

Storage & Reheating

Store in the fridge for up to 3 days
Reheat in the oven or microwave until piping hot
Can be frozen before or after baking — defrost before reheating

Conclusion

Courgette lasagna is a brilliant way to enjoy the flavours of classic lasagna with a fresh, summery twist. Whether you’re going low-carb, feeding vegetarians, or simply want to switch things up, this veggie-packed version is full of flavour, satisfying, and perfect for any night of the week.